Ingredients
Cookies
- 2 cups old-fashioned rolled oats
- 1 and 2/3 cups all-purpose flour
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/4 cup dark or unsulphured molasses
Topping
- 8 ounces white chocolate, chopped
- 1 teaspoon vegetable oil or coconut oil
- 1/2 teaspoon espresso powder
- A pinch of ground cinnamon
- A pinch of ground nutmeg
Instructions
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
- Pulse the oats in a food processor 10–12 times until coarsely ground. In a bowl, whisk the pulsed oats with flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Add egg and molasses, and mix until combined.
- Gradually add the dry ingredients and mix until a sticky dough forms. Chill the dough for 30–45 minutes.
- Scoop 1.5 tablespoons of dough per cookie onto lined baking sheets. Bake for 12–13 minutes until edges are set and centers are soft. Let cool completely.
- For the topping, melt white chocolate with oil and espresso powder until smooth. Dip cooled cookies halfway, place on parchment, and sprinkle with cinnamon and nutmeg. Refrigerate for 30 minutes to set.
Notes
- Pulse oats for ideal chewy texture.
- Chill dough to prevent spreading.
- Try dark chocolate or glaze instead of white chocolate for variation.
- Store at room temp for 3 days, refrigerated for 1 week, or freeze for 3 months.
- Prep Time: 45 minutes
- Cook Time: 13 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
